Bread Pudding - cooking recipe

Ingredients

6 French shorty bread loaves
1/2 gal. whole milk
1 c. half and half (may use evaporated milk)
12 eggs
4 c. sugar
1/2 c. raisins
4 Tbsp. pure vanilla
1/2 stick butter or oleo
1/2 tsp. salt

Preparation

Slice
bread
and
soak
in milk and cream.
Crush with hands until
well mixed.\tAdd beaten eggs, sugar, vanilla and raisins. Stir
well.
Melt the butter in bottom of pan (9 1/2 x 13-inch). Pour
batter
into\tpan.
Bake
for 45 minutes or until fork comes out clean at 325\u00b0 to 350\u00b0.\t(Start with 350\u00b0; turn heat down after 45 minutes if not done.)